It’s very comforting to eat a warm slice of freshly baked oatmeal cake. It’s soft and sweet with just the right amount of chew on the edges. You will want to make this recipe often if you enjoy recipes that combine breakfast and dessert.
This oatmeal cake is a satisfying healthful option that is full of flavor and texture, making it more than just a breakfast food. Every bite feels like a treat thanks to the combination of melting chocolate and butterscotch chips, shredded coconut, crunchy almonds and chewy oats. Using basic tools and common ingredients it’s surprisingly simple to make.
Table of Contents
Baked Oatmeal Cake
Ingredients for Baked Oatmeal Cake
Here’s everything you’ll need to make this recipe These ingredients are easy to find and pantry-friendly
| Ingredient | Amount |
|---|---|
| Quick cooking oats | 4 ½ cups |
| Brown sugar (packed) | 1 cup |
| Baking powder | 1 ½ teaspoons |
| Salt | ½ teaspoon |
| Eggs | 4 large |
| Almond milk (or dairy milk) | 2 cups |
| Vegetable oil | ½ cup |
| Vanilla extract | 2 teaspoons |
| Sliced almonds | ½ cup |
| Chocolate chips | ⅓ cup |
| Butterscotch chips | ⅓ cup |
| Sweetened shredded coconut | ¾ cup |
| Hemp hearts (optional) | 2 tablespoons |
How to Make Baked Oatmeal Cake
This recipe is quick to prep and doesn’t require any fancy equipment. Just a few bowls, a spatula and a baking dish.
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly coat a 13×9 inch baking dish with nonstick spray and set it aside.
2. Mix Dry Ingredients
In a large mixing bowl combine:
- 4 ½ cups quick oats
- 1 cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Whisk together until everything is evenly distributed.
3. Whisk Wet Ingredients
In a medium bowl whisk:
- 4 eggs
- 2 cups almond milk (or dairy milk)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Stir until smooth and combined.
4. Combine Wet and Dry
Pour the wet mixture into the dry oat mixture. Stir gently with a spatula or spoon until fully combined and the oats are soaked.
5. Pour and Top
Pour the batter into the greased baking dish. Smooth out the top with a spatula, then sprinkle in this order:
- ½ cup sliced almonds
- ⅓ cup chocolate chips
- ⅓ cup butterscotch chips
- ¾ cup shredded coconut
This layering creates a crisp golden topping once baked.
6. Bake
Place the dish in the oven and bake for 35–40 minutes. The top should be golden and the center set. A light press on top should feel firm, not wet.
7. Cool and Finish
Let the baked oatmeal cake cool for at least 10 minutes before slicing. Sprinkle with 2 tablespoons of hemp hearts if using just before serving.
Tips for Perfect Baked Oatmeal Cake
- Stick with quick oats: They absorb liquid better than old-fashioned oats and give the cake its soft cohesive texture.
- Let it rest: Cooling helps the cake firm up and makes slicing easier.
- Want a more cake-like result? Use dairy milk for extra richness and bake slightly longer for a firmer texture.
- Customize toppings: Skip or swap ingredients like butterscotch chips or coconut based on your preferences.
What to Serve with Baked Oatmeal Cake
This baked oatmeal cake is satisfying on its own but it pairs beautifully with a few simple sides depending on the occasion.
| Time of Day | Serve With |
|---|---|
| Breakfast | Greek yogurt, sliced fruit, or a drizzle of maple syrup |
| Snack | A cup of tea or coffee |
| Dessert | Warmed up with a scoop of yogurt or vanilla ice cream |
It also makes a great addition to brunch spreads and potluck tables.
Storage and Reheating Tips
In the Refrigerator
- Store in an airtight container for up to 5 days.
- Reheat individual slices in the microwave for 30–45 seconds until warmed through.
In the Freezer
- Cool the cake completely, slice it and wrap individual pieces tightly.
- Store in a freezer-safe bag for up to 2 months.
- To reheat thaw overnight in the refrigerator and warm in the microwave or oven.
Nutritional Value (Approximate Per Serving)
This estimate is based on 12 servings using almond milk:
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Carbohydrates | ~35g |
| Protein | ~7g |
| Fat | ~16g |
| Fiber | ~3g |
| Sugar | ~18g |
Nutritional values will vary depending on the milk used and specific brands of ingredients.
Frequently Asked Questions About Baked Oatmeal Cake
Are oatmeal cakes healthy?
Yes especially when made with whole oats, quality fats and minimal refined flour. This recipe is a more wholesome alternative to traditional baked goods, offering fiber, protein and healthy fats. The addition of sugar and chips adds sweetness but you can adjust the recipe to suit your nutritional goals.
How to make baked oats taste like cake?
The key is using ingredients that create a tender texture and rich flavor. This recipe uses vanilla, brown sugar and just enough oil to make the oats soft and slightly sweet. Baking it in a dish with toppings like coconut and chips adds that satisfying “cake-like” finish.
Are baked oats still healthy?
Yes. Baking oats doesn’t strip their nutrients. Oats remain a good source of fiber and essential minerals even after cooking. The overall healthiness depends on the other ingredients and this recipe strikes a good balance between indulgent and nourishing.
Is it better to bake with oatmeal or flour?
It depends on the texture you’re aiming for. Oats provide a heartier more rustic bite and are rich in fiber and nutrients. Flour gives a finer more delicate crumb. For wholesome, satisfying baked goods like this oats are a fantastic choice.
Try It and Share Your Thoughts
This baked oatmeal cake is proof that simple ingredients can create something truly satisfying. Whether you enjoy it fresh out of the oven cold from the fridge or reheated for a quick weekday breakfast it’s bound to become a staple in your rotation.
Give it a try and let us know how it turned out. Did you make any changes or add a personal twist? We’d love to hear from you. And if you enjoyed the recipe feel free to share it with friends or family everyone could use a little more homemade comfort food.
Print
Baked Oatmeal Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This cozy, golden Baked Oatmeal Cake is the perfect mix of wholesome and indulgent made with oats, brown sugar, almonds, shredded coconut and melty chips. Great for breakfast, brunch or dessert it’s easy to make and satisfying for everyone at the table.
Ingredients
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4 ½ cups quick cooking oats
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1 cup brown sugar, packed
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1 ½ teaspoons baking powder
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½ teaspoon salt
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4 large eggs
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2 cups almond milk (or dairy milk)
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½ cup vegetable oil
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2 teaspoons vanilla extract
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½ cup sliced almonds
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⅓ cup chocolate chips
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⅓ cup butterscotch chips
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¾ cup sweetened shredded coconut
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2 tablespoons hemp hearts (optional)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 13×9 inch baking dish with nonstick cooking spray.
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In a large bowl, whisk together oats, brown sugar, baking powder and salt.
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In a separate bowl, whisk eggs, almond milk, vegetable oil and vanilla until smooth.
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Pour the wet ingredients into the dry ingredients and mix until fully combined.
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Transfer the mixture to the prepared baking dish. Spread evenly with a spatula.
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Sprinkle sliced almonds on top, followed by chocolate chips, butterscotch chips and shredded coconut.
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Bake for 35 – 40 minutes or until the top is golden brown and the center is set.
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Let cool for at least 10 minutes before slicing.
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Sprinkle with hemp hearts before serving if desired.
Notes
Use quick oats for best texture. Old-fashioned oats will result in a chewier bake.
Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.
Almond milk keeps this dairy-free, but regular milk works just as well.
For less sweetness, reduce chocolate or butterscotch chips by half.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~320 kcal
- Sugar: ~18 g
- Sodium: ~140 mg
- Fat: ~16 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~35 g
- Fiber: ~3 g
- Protein: ~7 g
- Cholesterol: ~70 mg
